WHEY BUTTER 213 



Poor Methods Employed. — The one great reason for 

 the poor quahty of much of the whey butter at the present 

 time as well as in the past is that the cheese makers many 

 times spoil the butter in the manufacturing process. The 

 whey cream is usually not properly cooled and cared for, 

 but is left to cool slowly in the curing room, or is ripened 

 at a temperature of 90° F., and churned at a tempera- 

 ture as high as 70° F. The resultant product, when such 

 methods are employed, is grease rather than butter; and 

 because of the high temperatures employed it occasionally 

 contains as high as thirty- two per cent water. Some of 

 the old Swiss-cheese makers work the butter by taking a 

 couple of handfuls of it on a cheese board, sprinkling some 

 salt on it, and kneading it as dough is kneaded in bread 

 making. 



Because whey butter is usually made on such a small 

 scale and is a side line in a cheese factory, it is not 

 given sufficient attention to insure a high grade product. 

 Many cheese makers have never learned the art of butter 

 making, and hence are not quaUfied to turn out a high grade 

 of whey butter. 



Modern Whey-butter Making. — That a very high 

 quality of butter may be made from whey cream, has 

 been demonstrated on numerous occasions. At Brockville 

 Exhibition, Ontario, Canada, in 1907, in the butter con- 

 test, the exhibit that carried off first prize was whey butter. 

 This was in competition with creamery butter. Whey butter 

 has been made by one of the authors and submitted to 

 several dairymen for examination. It could not by any 

 physical test be distinguished from creamery butter. (This 

 butter did not include drippings from the milled curd.) 



In order to make whey butter a profitable product, the 

 cheese factory should have at least 10,000 poimds of milk 



